Egg product



I Passed Jail. 7.193s- No'Drawlng' Appli cationlanuaryll, 1934,

.- Serialhlo. mass scum. 01. ss-nl Our invention relates to an improved mate rial, together with the use of-such a material. The principal object of our invention is the provision of an egg material having improved proper- 1 ties as an emulsifying agent and general inter- -facemodifler. 1 4

Another object is the provisionof an egg material particularly adapted in the preparation of a 5 cake batter. a v Other objects and features of the invention will be apparent from a consideration of the following detailed description.

We have discovered a new and improved egg.

material having new and improved colloidal and l5. emulsifying properties which render it particular- 131 well adapted asanemuisifylng went in many .tindustrieswhere eggyolkand similar emulsifying agents are customarily used. l'lhematerial I imparts many valuable properties to a cake'bat- 2o ter and is'particularly welisuited for usein this capacity.

Generally speaking. whole mixed eggs contain approximately one-third of yolk andtwo-thirds of white. The yolk material contains about. 50% 25. of moisture and 50% of solids, and the white material contains approximately 12%% of solids. and therest is moisture. The solid material of whole eggs is composed of various types of proteins having various properties, as well as lecito thin material and fats. The white is composed of 1 a complex albuminous substance with traces of sugar of less than%%. "1he'moisture in the whole egg is partially bound with the solids and z seed oil are heated with 50 pounds of glycerine with stirring at 220 C. for from two to three is partially in a free on freezing such ordinary mixed eggs and then" thawingthem out, clumping takesplace, anda portionof the liquid oozes'outand the egg ma teriai 'is changed in its colloidal properties.

We have discoveredthat by adding a certain 40 proportion'of a hydrophilic, lipin, namely, a-iubstancecontaining a high molecular weight ali-,

phatic lipophile group and also free hydroxyl groups, to the egg material. the colloidal .properties oftheeggmaterialarealteredinthatthe hydrophllic lipin modifies the surface phenomena, of the eg material'and produces-aproduct with an increased viscosity and with improved emulsifying'va'iue when it is used, for example,- ;in a cake batter emulsion and other edible emulsions.

to; We have also'dis'covered that if such egg ma-' terial, witha proportion .of our hydrophilic lipin admixed with-it,--is frozen," and kept in'a frozen condition untilready for use. andthen thawed out, the thawed productwill be'more viscous 66. and separation of' frce moisture will be reduced.

product'of Example 1' are'heated' In practice, we prefer to use such hydrophilic Ilipins as are liquid-at ordinary temperatures, as

it is easier to incorporate them intothe egg material. However. wemay use hydrophilic lipins .of a semi-solid consistency in the form of a paste 6 with water and then add'the egg. material to the paste by continuous stirring. or rubbing or. dispersing same by means of a colloid mill or grindv ing itby means of a paint mill or similar appara-.'

tus, to produce a homogeneous dispersion. "Them liquid emulsion of egg, material and hydrophilic lipin may be used aftermixing. The product;

however,- may be frozen and kept in frozen condition below temperatures of decomposition until ready for use, and thawed before using. When 15 the hydrophilic lipin is added to egg white, it is preferable to make a paste by adding the whites to the hydrophilic lipin, gradually. The prod- 7 not may be stirred and agitated considerably as the egg whites do not foamas much in agitation 20 as'normally.

The hydrophilic lipins of this invention all contain-free hydroxy groups and are .fatty acid esters of water soluble hydroxy substances such as glycerols, polyglyceroiasugars, sorbitol, mannitol 5.

and other alcohol sugars and hydroxy carboxylic acids. The greaterv the number of hydroiw. groups, the less is required in the egg mixture to produce the desired results.

Examples of the iipins used are follows: I sample 1 g 100 pounds of fatty museums 1mm cottonhours, preferably in a current of inert "gas such as carbon dioxide, until the free fatty acids drop down to about or are completely neutralized.

glycerineis drawn of! from the product which is in the form of aand the productisfurtherpurinedifde'sired. y f

To produce a-diglyceride, 125 pounds of the with 100 pounds of cottonseed fatty. acids to 240 O. for about two to three'hoursin the absence of air until the free fatty acids dropto from to l%.

' Eframple 400 pounds or cornoil are heatedin is inert 7 atmosphere or in, a vacuumunde'r reflux, with pounds of glycerine and 8/10 pound of sodium 56 hydroxide. The temperature is brought up to 250 C. and kept at approximatelythis temperature for two hours. The mixture is allowed to stand in order to cool and to permit the excess glycerine to settle as a bottom layer. The excess glycerine is drawn off and the product may be further purified if desired. 7

Example 4 1200 pounds of'glycerine are treated with 12 pounds of alkali, such as caustic soda, and the temperature is brought to 250 C. 'and heating continued for 4 to 5 hours, or more, between 250 and 260 0., preferably in the presence of an inert gas such as carbon dioxide or nitrogen. The resulting product of this reaction is a mixture of various polyglycerols which may be employed to produce polyglyceride products as will be shown in subsequent examples.

a Example 5 reaction mixture of Example 4, for from two to three hours, at a temperature of 220. C. in the presence of an inert gas, the mixture is allowed to cool and to'remain at rest, and the excess of the polyglycerol is drawn off from the product which is in the form of a supernatant layer and the product may be further purified by washing with brine or by other means. The resulting I product of this reaction contains a large proportion ,of hydrophilic high molecular weight fatty acid esters of various polyglycerols, each containing at least one, preferably two or more, unesterfied hydroxy groups.

E'iilmple 6 We take 300 poundsof corn oil, and mix the same with 300 pounds of polyglycerol prepared as above, and 1% of a pound of caustic soda. The mixtureis heated for three hours at'a temperature of approximately 260 to 265 in the absence of air.

The material is allowed to' settle after cooling and the excess of polyglycerol found to be present is drawn off. The resulting product is a thick viscous oil, which, however, emulsifies very readily in' water. The principal ingredients of this productare hydrophilic polygycerol esters of the fatty acids of corn oil,

Examples of hydrophilic lipins which may be used in the present invention are as follows:

Monostearyl glycerol, mono-palmitic acid ester of glycerol, monoctyl ether of glycerol, mono-.

myristyl glycerol, mono-'lauryl glycerol, monooleyl diethylene glycol, mono-oleyldiglycerol, mono-oleyl glycerol, 1,6 di-lauryl diglycerol, fatty acid derivatives of sugars and sugar alcohols, fatty acid polyglycerides with free OH groups.

The polyglycerol esters described in Harris application S. N. 697,533, filed Nov. 10, 1933.

The modified tri-glyceride substance described in Harris application S. N. 697,534, filed November 10, 1933, now Patent No. 2,009,796.

The hydroxy substances described in Harris Patent No. 1,917,257.

The characteristics of all of these examples are clear from the preceding description. They have this factor in common,in that all of them have 5 a fatty acid radical in the molecule, with one or more OH groups which impart to the molecule as a whole, definite hydrophilic character, despite the presence of the fatty acid lipophile group, which imparts to the molecule as a whole 10 a fatty or oily character.

All of the above described hydrophilic lipins are fatty acid esters and ethers of high molecular weight fatty acids and of glycerine and polyglycerols containing free hydroxy groups. In general, the more free hydroxy groups the substances contain in relation to the fatty acids, the greater. will betheir hydrophilic properties and the less of such substances is required in the egg mixture to produce a certain result. Thus, for example, 0

for the reaction mixture of Example 1, 7% to 10% .is preferred in combination'with eggs. If, however, the reaction mixture of Example 2 is used, between and is required to produce substantially the same results. If the reaction 25 mixture 'of Example 5 is used, which contains a predominant amount of mono-fatty acid esters of polyglycerols, about 3% to 4% is sufiicient in the egg mixture to produce the desired hydrophilic properties and emulsion effect, as for instance,'30 in cake batter.

As noted hereinabove, a satisfactory way of introducing the hydrophilic material is in paste form. Hydrophilic substances which are sub stantially liquid at ordinary room temperatures usually disperse readily in water, or other aqueous material, such as-egg whites, or take up water to form a paste. Hydrophilic substances, solid v at room temperature, are emulsified with water to form paste by a convenient method in which the o paste is made at an elevated temperature, at

grinding is not required to facilitate dispersion.

- Intreating eggs, we take the egg meat out of the shell and discard all eggs which are unfit for edible purposes. 279 pounds ofthe eggs are introduced into a large container fitted with a mix- 5 ing device, and 21 pounds of,the reaction mixture of Example 1 are added with constant stirring 'until a homogeneous mixture is obtained.

Another example: the hydrophilic lipin may 5 also be added by mixing first a portion of the eggs with the hydrophilic lipin in a paste and then emulsifying the rest of the egg material in the paste by constant mixing or stirring.

Another example: we can carry out the subject matter of this invention by varying the amount of whites in the egg mixture. Thus we can add more whites to the egg mixture and then add our hydrophilic lipin to it, or add more 'yolks, or we can separate the yolks from the g5 whites in such a manner as to have either the ,whites by themselves or a mixture of yolks and whites wherein the portion of yolks is greater than the portion of whites.

Another example: for carrying out this invention in practice we take 290 pounds of whole eggs and add to them'10 pounds of the hydrophilic lipin of Example 5, with constant stirring and agitation to produce a homogeneous mixture. The product may then be placed in cans and 7 frozen and kept in a frozen condition until desired for. use. a

In using these eggs, whether in a frozen or non-frozen condition, in preparing a cake batter, they ofler certain advantages in that a cake batter may be produced with a larger proportion of moisture such as milk and a correspondingly larger proportion of sugar than usually used in a cake batter (without using more egg yolk) without impairing the volume of the cake, and with a decided improvement in the tenderness and general texture characteristics of the cake. Also by virtue of the additional moisture contentan'd of the colloidal condition of the moisture,.such cake has considerably enhanced resistance to staling.

The hydrophilic lipin treated egg material has many other advantages in that when frozen and thawed it is a smooth mash with increased viscosity, with improved emulsifying value. Whethlonger keeping qualities by increasing the liquids.

in the formula, aswell as the sugar. From 30% to 60% more liquids such as milk and eggs may be used and from 10% to 35% more sugar, than usually is used in commercial practice. It also makes possible the use of the ordinary creaming method where-the ordinary shortening suchyas partially hydrogenated cottonseed oil, is creamed together with the sugar to incorporate a'certain amount of air before the other ingredients are added. a i

In view of the fact that a larger proportion of sugar and liquids, such as milk and eggs. are used.

it is necessary to add additional baking powder to effect the additional mass of the batter,flespecially when increase of liquids and sugars is very high. But this increase in baking powder'isnot as large as if the lipin is added tothe shortening.

and the regular blending method is used, in which flour and shortening are-first blended, then other ingredients added, the liquid constituent being i added towards the end.- a

The usual hydrophiliclipin, introduced in a shortening such as partially hydrogenated cotton seed oil of 100 to 102' l". melting point, reduces considerably the smoking point of the shortening, and for this reason while it is suitable for baldng purposes, it is not suitable for deep frying of such a product as doughnuts, and the baker usually needs two types of shortening. If, however, the hydrophilic lipin treated egg is used in baking,

the ordinary hydrogenated shortening may be used, which is suitable for both bakingand frying purposes. e s

It is not to be inferred thatour invention is limited to any" particular type of eggmaterial',

that is, mixed eggs, yolksand/or whites. When the egg material of our invention is used in making a conventional type of cake, ordinary whole I eggs are used with goodresults. The invention contemplates the use of yoiksg substahtially alone,

' vention consist not only in producing an improved e'gg material with specific colloidal properties, increased viscosity and better emulsifying value,

but also with additional .properties which Eaifect process may be used and both additional liquids as well as additional sugar may be added without any substantial increase in baking powder to produce a cake of improved quality.

We do not limit this invention to the hydro- 'philic lipins enumerated above, but we intend to include all edible hydrophilic lipins containing unesterifled hydroxy groups. For example we may use a mixture of the fatty acids derived from lard and react these fatty acids with polyglycerols as given under Example 5, to produce a mixture of mono-fatty acid esters of polyglycerols containing free hydroxy groups. In place of lard, we may use partially hydrogenated cottonseed oil and react same with polyglycerols as shown in Example 5 to produce a substance containing predominantly the mono-fatty acid esters of polyglycerols with free hydroxy groups. We may also produce our lipins by reacting 100 lbs. of partially hydrogenated fat, 100 lbs. polyglycerol of Example No. 4, and lb. sodium hydroxide at 250 C. for three 5 hours in the presence of an inert gas, the excess polyglycerol being separated and the product washed with brine several times and dried, or it may be used in paste form. We can take these hydrophiliclipins and admix egg material with v them by adding, gradually, a certain amount of egg material to form a paste, and then thinning it out with the excess of egg material and freezing it if desired. About 3 to 4% of this product is incorporated in the eggs. 5 In the examples given hereinabove, the rela-' tive amount of hydrophilic material varies considerably. It is to be noted, however, that ma- 'terials made in accordance with the differentexamples given contain different amounts of 40 free OH groups. It may be stated that the larger the number of free OH groups present in the hydrophilic lipin, the greater will be its hydrophilic value. .In substituting one compound for another, the number of free OH groups may be taken as a guide, or index of the amount of that material to be used. Factors other than the number of free hydroxy groups enter, however, which modify the ultimate product; these factors being for'example molecular weight, type and to amount of lipophile groups present- Whatever the character of lipophile group or groups may be, all hydrophilic lipins with free hydroxy groups will have an effect in modifying the colloidal character, interface modification, etc., of the final eg product.

Beside the hydrophilic lipin, we may also add other modifying agents which have been used heretofore, such as, in the case of mixed eggs, for example, we may add .a small proportion of to salt. about 54% to 1 or we may add cane sugar, dextrose .or glycerine, and we may further modify our egg mixture by adding small proportions of edible acids such as. tartaric or citric acids, about The addition of these agents 66 to the egg mixture containing the hydrophilic lipin further modiflesthe composition to pro--' duce a product which further modifies the colloidal properties of the egg mixture to, produce a product which does not resemble, either in 70 physical. consistency nor in colloidal properties, an egg product treated with hydrophilic lipins by themselves, nor with the addition agents by themselves.

If, for example, liquid whole eggs are treated 76 with about 4% of polyglycerides of Example 5, they may be preserved without freezing by adding a sufficient amount of glycerine, ethyleneglycol, polyglycerols, or polyglycols, or similar compatible substances to prevent spoilage of the mixture at ordinary temperatures. The composition of this character has specific characteristics of its own.

The hydrophilic lipin egg .product which may be either egg whites, yolks, whole eggs, or egg material containing varying amounts of egg yolks without the preserving ingredients mentioned, may be preserved for long periods until ready for use by freezing at low temperatures, such as temperatures usually maintained in commercial cold storage warehouses for freezing eggs and keeping them below temperatures of decomposition. Such temperatures are, for example, from about +5 to -1o 1 2, depending on the nature of the egg product. When ready for use, the product is thawed out.

As previously noted, the product of this invention may be used in many foods, such as cake batters, where fatty constituents such as animal or vegetable oil are used in aqueous dispersion. The colloidal properties of our treated egg material, however, make it suitable for many other technical purposes where emulsiflcation is important. Thus it may be used as a base to emulsify oil, fats, sulphonated oils, etc., used in the leather industry and many other industries. The product may also be used in cosmetics in combination with olive oil and sulphonated oil,

for example, together with antiseptics and other usual ingredients.

What we claim as new and desire to protect by Letters Patent of the United States is:

1; A composition consisting essentially of egg material and a proportion of a relatively high molecular weight fatty acid ester of a polyglycerol,

.said ester containing at least one free hydroxy group :in the polyglycerol nucleus.

2. "A composition consisting essentially of egg material and between approximately 2 and 5% of a relatively high molecular weight fatty acid I ester of a poly lycerol, said ester containing free hydroxy groups in'tbepolys ycerol nucleus. 7

3. A frozen 688 product consisting essentially of egg material and a proportion of a relatively high molecular weight fatty acid ester of a polyglycerol, said ester containing at least one free hydroxy group in the polyglycerol nucleus. 5

4. A frozen egg product consisting essentially of egg material and between approximately 2 and 5% of a relatively high molecular weight fatty fatty acid ester of a polyglycerol, said ester con- :0

- taming atleast onefree hydroiwl in the polyglycerol nucleus.

7. A frozen egg Product consisting essentially of egg yolk having intimately dispersed therein a proportion of a relatively high molecular weight, 25'

fatty acid'ester of a polyglycerol, said ester containing at least one free hydroxyl in the polyglycerol nucleus, said product being frozen and maintained in a frozen condition until ready for use. 80 8. A frozen egg product consisting essentially of egg whites having intimately dispersed therein a proportion of a relatively high molecular weight, fatty acid ester of a polyglycerol, said ester containing at least one free hydroxyl in the polyglycerol nucleus, said product being frozen and vmaintained in a frozen condition until ready for use.

9. A composition consisting essentially of egg material and a polyglyceride substance compri's- 40 ing essentially mixed monofatty acid esters of polyglycerol, the fatty acid esters being of the type found in normally liquid oils of commerce.

BENJAMIN a. HARRIS.

. O. REYNOLDS. 

